Agreed! I am almost tempted to microwave the bunch whole - like it was a cauliflower. And put a nice cheesy sauce on it.

Speaking of nice sauces, for dins tonight I did the water ‘fried’ chicken wings things again. Oh wow! Oh wow! This is definitely going on high rotation. Used 500g of wings, barely covered with water. Put a couple of generous teaspoons of crushed ginger/garlic paste in the water to start with. When half the water had evaporated put in a slug of soy sauce, some crushed chilli (from a jar) with some dijon mustard and some worcestershire sauce and a tablespoon of honey. When the rest of the water had evaporated put in the juice of half a lemon and turned it all out on a platter. Yummmmmmmm. Ate half the wings over rice but I reckon crusty bread would work too. The other half of the wings is for tomorrow reheated. The sauce was magically good. Worked out as richly flavoured, a bit sweet, a bit hot, a bit tangy and deliciously sticky. Finger licking obligatory. Took about an hour all up but def worth it. I wonder if adding tomato sauce would be interesting … next time.